Instant Pot Crispy Potatoes

I have to admit, I was completely shocked when I tasted these potatoes. The Instant Pot is fabulous at soups and stews, but it’s rare to get something with a perfectly crisp, browned texture from my favorite kitchen appliance. But this recipe gives you both a velvety inside and a wonderfully browned exterior.

Oh, and did I mention all this goodness gets made in a single pot? Normally potatoes like this would require multiple pots and pans and dirty up a lot of dishes (not to mention splattering the cooktop!). The high sides of the Instant Pot contain any splatter from crisping up the potatoes.

Baby Yukon golds, if you can find them, are a great timesaver for this recipe. You may only need to cut them in half or maybe in quarters to get the right size.

The inside of the Instant Pot has a slightly domed bottom, so for best results, keep the potatoes to the outside of the pot where the oil is to minimize sticking. Even so, the potatoes will probably stick a bit, so be prepared to hold down the edge of the pot firmly with a hot pad or dish towel when it comes time to turn them.

This recipe gives you both a velvety inside and a wonderfully browned exterior.


  • 1/2 cup water
  • 1 1/2 lbs gold or fingerling potatoes, cut into 1” pieces
  • 2 tbsp of canola oil (or other high-heat oil)
  • 1 tbsp kosher salt
  • 1/2 tbsp pepper
  • 1 tbsp lemon juice
  • 1/4 cup snipped chives and/or Italian parsley (optional)


  1. Pour 1/2 cup water in the Instant Pot. Place potatoes in a steamer basket and carefully lower it into the pot.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  4. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  5. Drain the potatoes and pat dry. Rinse and dry the pot liner and return to Instant Pot.
  6. Add the oil to the Instant Pot. Using the display panel select CANCEL to turn the pot off, then choose the SAUTE function and adjust to the high setting.
  7. When oil gets hot, brown the potatoes until golden, 3-4 minutes per side. Do not crowd the pot–you may have to work in batches. Generously salt and pepper the potatoes while they cook.
  8. When all potatoes are browned, return them to the still-hot pot, sprinkle with herbs and squeeze lemon over the top. Cook, tossing, for 1 minute and serve immediately.

*The MANUAL and PRESSURE COOK buttons are interchangeable.